Jeni Britton Bauer's Peoria Corn Fritters

Named for the region of Illinois where Jeni first encountered them, these fritters from Jeni's Splendid Ice Cream Desserts are filled with corn, deep-fried, and dredged in powdered sugar. They're airy and oily, with crisp little bits of sweet corn.

Why this recipe works:

They're a no-brainer. Once you've prepped the filling of your choice (corn or fruit), the entire process takes less than half an hour. Just be careful of hot oil!

You can make these any way you like, to suit your flavor preferences. They also make a great base for ice cream.

Ingredients

Directions

1.

Heat the oil in a 4-quart saucepan over medium heat until it reaches 365°F.

2.

Put the powdered sugar in a large bowl and set aside.

3.

If using fresh ears of corn, slice the kernels from the cob, then “milk” the cob by scraping with the back of your knife to extract the liquid; reserve 1 1/2 cups of the kernels and liquid. If using frozen corn, pulse the kernels in a food processor 10 times to break up the casings and let the juices out.

4.

Break the eggs in a medium bowl and beat them with a fork until they are uniformly yellow. Add the milk and beat with the fork until incorporated. Add the flour and mix well, then add the corn and mix to blend.

5.

When the oil has reached 365°F, or when a drop of batter sinks to the bottom and quickly floats up again with bubbles all around, drop 3 spoonfuls of batter into the oil, one at a time and evenly spaced.

6.

Fry the fritters for 4 minutes, flip over, and fry another 4 minutes, until deep golden brown. Using a slotted spoon, remove from the oil, drain for a few seconds on paper towels, and dredge in the powdered sugar. Repeat until you’ve used up all the batter. Serve warm.

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